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Posts Tagged ‘healthy Halloween recipes’

3 Ghoulishly Green (Gluten-Free!) Halloween Recipes

Monday, October 29th, 2012
Dedicated post by Corey

My family loves avocados. I mean looooooooves them.

We eat the fabulous fruit for breakfast, lunch, snack and dinner. They’re the perfect compliment to just about any gluten-free meal. You can mash ‘em, cube ‘em, wrap ‘em and slice ‘em (in a moment you’ll discover that you can even dress ‘em up!). Sometimes we even drink ‘em in our smoothies.

Avocados are also nutrient-filled powerhouses:

Avocados provide nearly 20 essential vitamins and minerals: potassium, folic acid and other B-vitamins, as well as vitamins E and K. They also contain phytonutrients, believed to help prevent many chronic diseases.

Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein and vitamins A, D, K and E in foods that are eaten with avocados.

They’re also a good source of lutein, an antioxidant which has been shown to be concentrated in the macula of the eye. Research suggests that it may help maintain healthy eyesight as we age. An ounce of avocado contains 81 micrograms of lutein.

Of course, for Halloween, they’re also one of the easiest (and yummiest!) foods to turn just about any gluten-free recipe ghoulishly green. Here are a few of my faves:

Deviled Eyeballs

  • Serves: 16 halves
  • Prep time: 20 min.
  • Cook time: 15 min. (eggs)
Ingredients (choose organic whenever possible):
8 hard-cooked eggs
2 fully ripened avocados from Mexico, halved pitted, peeled and diced
2 tablespoons lemon juice
1 tablespoon grated horseradish, drained
1/2 teaspoon salt
1/4 teaspoon ground or cracked black pepper
1/8 teaspoon ground red pepper (cayenne) 

For devilish eyes:
Roasted red peppers
Black olives


Peel eggs; cut in half lengthwise. Remove yolks to medium bowl; arrange whites on serving platter. To bowl with yolks, add avocados and lemon juice; mash until smooth, mixing well. Stir in horseradish, salt and peppers. Fill egg white halves with heaping tablespoon of mixture, piling high; sprinkle with herbs, if desired.

To make devilish eyes: Thinly slice roasted red peppers to create veins on eyeballs. Top with sliced black olives.


Witches Fingers

Submitted by Jackie Dodd,

Ingredients (choose organic whenever possible):
4 Avocados from Mexico
peeled, pitted and halved
1 teaspoon lemon or lime juice
2 ounces goat cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 ounce Applegate natural prosciutto slices


Cut each avocado half into 4-6 slices. Place in medium bowl and gently toss in lemon juice. In a small bowl, combine goat cheese, salt and pepper. Fill the center of each avocado slice with 1/4 to 1/2 teaspoon goat cheese mixture. Wrap each avocado “finger” with 1/3 slice of prosciutto until the goat cheese is secured to the avocado. Make sure to leave the tip of the avocado exposed, to resemble a finger nail. Arrange the avocados in the shape of a hand on the plate to add extra spookiness. Serve and Enjoy!



Ingredients (choose organic whenever possible):
Kosher salt
2 teaspoons grated lime rind
1/2 cup lime juice, divided
2 cups peeled, cubed cucumber
1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
1/2 cup loosely packed cilantro leaves
1 whole seeded fresh Serrano pepper
1 teaspoon celery salt
6 dashes green hot sauce
1/4 teaspoon freshly ground black pepper
1-1/3 cups unsweetened coconut water
Tequila or vodka, optional (may not be gluten free)
Avocado slices, grape tomatoes and pickled onions, optional garnish


On a small flat plate, stir together 3 tablespoons salt and the lime rind; set aside. Pour 1/4 cup of the lime juice into a shallow bowl and set aside. In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper; whirl until smooth; mixture will be slightly thick. Transfer to a 2-quart pitcher; stir in coconut water. Add tequila or vodka to taste, if desired. To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with “Spookamary”. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.

For more Halloween recipes from Avocados from Mexico, visit:


What are some of your ghoulishly green Halloween recipes and ideas? Do share the YUM!

Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of  Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.

Funny Food Art

Wednesday, November 16th, 2011

Bill sets out healthy foods on display to begin making butterfly food art

Butterfly Food Art

The end result: Beautiful and nutritious butterfly snacks!

I had the chance to chat up Bill and Claire Wurtzel on the phone recently and discovered a whole new world of happy as we discussed how to add healthy food choices to your child’s classroom menu, how to make fun food art, and the great love story of Bill and Claire!  All you need:

  • Imagination
  • An array of healthy foods set out on display
  • A willingness to teach and do
  • An Open-Heart and Mind

The Love Story:

Bill and Claire

It turns out, love can be duplicated at breakfast!

Congratulations to Bill and Claire for celebrating their recent 5oth anniversary!  They are a warm and kind couple with a good cause that they want to share with the world.  Funny Food originated in the kitchen at their home in Manhattan, N.Y.C.  On Sunday mornings, Bill would make breakfast for Claire then create art couture from toast, fruits, eggs, and nuts all in hopes of getting a good laugh out of his wife.  About five years ago Claire prompted Bill to take pictures and the New York Times published them on March 2nd, 2011.  From love story to food story, Bill and Claire now have an up-coming Funny Food Book which will become available April 2012.

Healthy Food Workshops:

School Workshops 10-4

Bill and Claire have a message that they hope reach First Lady Michelle Obama in their quest for combating childhood diabetes and obesity as as getting children to eat a well-balanced breakfast.  Together they have visited New York City schools that have high rates of childhood obesity promoting interactive, hands on learning for kids.  They hold workshops in which they display nutritious breakfast from the different foods groups.  Claire, an educator, speaks up about nutrition while Bill models breakfast in his quirky, funny food way.  I was so inspired by my talk with them that I hope to transpire their ideas to Pinellas County Schools in Florida.  Want to make a difference?  Download copies and print copies to pass out at your next PTA meeting.

Plum Art

Bill Wurtzel's Anthroplum created for Green Halloween!

Mr. Appleman sits at the table for dinner

Let kids get creative by setting out a tray of pre-cut nutritious food shapes for art creation!

Mr. Pitaface

Take a pita and crack a smile! Who says you can't play with your food?

Egg Head

Take a pita, crack a smile, throw some eggs on top of her head for a funny hairstyle!

Penguin Breakfast

Take eggs and yolk and a lot of imagination to make a peggquin scene!

Angry Toast

Make sure your toast is gluten-free or whole-wheat for a healthy alternative

Bill’s Background:

Bill Wurtzel is a renowned guitarist and art director.  He improvises breakfast like a jazz solo!  Check out his musical abilities at Bill Wurtzel.

Pear Bassist

Bill places his love of jazz in this musically inclined Bosc Player!

"Bass Playing Griddle!"


Granddaughter Daniela:

The proud grandparents mentioned their little granddaughter Daniela a few times and since she lives right next door, its the perfect time for Bebop to make her breakfast too!  She gets in on the breakfast action by creating her own works of art.  Check it out and then prep your counter for foodie fun with your own kids!

"Yellow Dolly."

Bebop Bill made this for Granddaughter Daniela for a healthy dessert

"4 year old Daniela Weiss."

4 year old Granddaughter Daniela Weis making her own art!

"Daniela's Foodie Art."

4 year old Daniela's fruity doll art!

"Daniela Weiss."

Yummy, healthy food art kids just love to design

"Daniela and Bebop."

You do the cutting, let your kids create the art!


Daniela made this scary face for Green Halloween! Good job!


This Cantaloupe Skeleton was made especially for Green Halloween by Bill!

Look for Bill Wurtzel as we feature him in up-coming posts on Green Halloween!

Blogger Laurali Star can be found on her blog, Charming Laurali Star, and on her site, The Damsel in the Attic, where she sells handmade and vintage clothing and accessories.  Another fab way to help reduce, reuse, and recycle!  Check it out!

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

5 Healthy Recipes Made From Pumpkin

Wednesday, October 5th, 2011

It doesn’t take long this time of year to get your taste buds roaring in expectancy of some of our favorite fall recipes!  Key ingredient:  Pumpkin, of course!  We did a little digging around and came up with 5 scrumptious recipes that we know both the adults and kiddies will adore.

"5 Recipes Made From Pumkin."

Pumpkin, packed with antioxidant beta carotene, is good for many fun recipes!

Pumpkin Dip:

  • Yield Makes about 4 cups
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  • 3 sugar pumpkins, about 2 pounds each
  • 5 tablespoons olive oil, plus more for brushing pan
  • Coarse salt and freshly ground pepper
  • 3 sprigs rosemary
  • 3 garlic cloves, unpeeled
  • 1 tablespoon grated Parmesan cheese
  • Crudites, bread, and crackers, for serving


  1. Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
  2. Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.
  3. Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.
  4. Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.
"Pumpkin Dip."

Martha Stewart Pumkin Dip in a pretty little carved out pumpkin!

Rigatoni with Roasted Pumpkin and Goat Cheese:

  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4
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  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
  2. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.
"Rigatoni With Roasted Pumpkin and Goat Cheese."

Pumpkin can make for a great comfort food in a pasta dish

Roasted Pumpkin with Shallots and Sage:

  • Prep Time 10 minutes
  • Total Time 45 minutes
  • Yield Serves 4
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  • 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
  • 4 shallots, peeled and quartered lengthwise
  • 3 tablespoons olive oil
  • 1/4 cup fresh sage leaves
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
  2. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
"Roasted Pumpkin with Shallots and Sage."

This crunchy, tasty side dish can be prepared for the rigatoni or eaten all on its own. Yum!

Pumpkin and Pecorino Gratin:

  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 4
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  • 2 slices white sandwich bread
  • 1/4 cup grated Pecorino Romano cheese
  • Coarse salt and ground pepper
  • 3 cups Sugar-Pumpkin Puree
  • 2 tablespoons butter, cut into small pieces


  1. Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
  2. Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
"Pumpkin and Pecorino Gratin."

Pumpkin and Pecorino Gratin makes a delicious casserole

Maple Roasted Pumpkin Salad:

  • Prep Time 25 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 4
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  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 1 sugar pumpkin (3 1/2 to 4 pounds) peeled, seeded, and cut in 1 1/2-inch chunks
  • 5 tablespoons olive oil
  • 6 garlic cloves, unpeeled
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Coarse salt and black pepper
  • 2 tablespoons plus 1 teaspoon pure maple syrup
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
  • 6 ounces feta cheese


  1. Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
  2. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
  3. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
  4. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
  5. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
"Maple Roasted Pumpkin Salad."

Fill up on this sweet arugula salad before eating dinner to slim down!

Now get ready to hit the pumpkin patch for some great eats!

Blogger Laurali Star can also be found on The Damsel in the Attic!

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

Converting to Organic Food

Wednesday, May 18th, 2011

If your considering converting to the organic food movement, here are a few things to keep in mind when you hit the grocery store.  Always look for the USDA Certified stamp, sticker, or symbol.  Keep in mind that meats will have this too.  The meat section of the supermarket often has chicken and cow meat that is hormone free and the animal is fed only pesticide free food to sustain life.  I would also suggest converting a little at a time, instead of all at once so that it wont be such a shock to your lifestyle.  The kiddies have to get used to it!  Make it fun for them too.  Make colorful veggies into caterpillars or artwork, you can find many recipes here on Green Halloween!

I love Life, I love Organic

Buying organic foods from your local farmer's market is a safe bet!

Blogger Laurali Star can also be found on The Damsel in the Attic and her blog.

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

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Picky Eater? Try Crafty Moods

Wednesday, May 11th, 2011

At Crafty Moods, the quirky online site for crafters and the like, Trish somehow manages to find the time to run the blog, think up creative recipes and crafts, and still manages to run her home as the busy mother of two baby boys.  How does this creative mom do it all and still manage to entertain picky eaters?  Trish has managed to find some fun and unique ways to get her family to eat their dinner with style.  Here’s how:

Pasta Nest

Here's one way to get your kid to eat!

A heap of pasta

Step One: Cook up some plain pasta to create a nest

A pasta nest for your meatball birds

A pasta nest for your meatball birds takes no time at all!

Cooking the birds

Step 2: Cook your meatballs to design your birds

Bird eyeballs made out of candy

What You'll need: Candy eyeballs

An orange makes the beak

What You'll Need: An orange to make the beak

Meatball birds need beaks and eyes

Step 3: Use a butter knife to cut the hole for the beak and eyes

Pasta nest on a celery branch

Step 4: Do add a celery stalk to create a branch for your birds nest

A Different Nest Perspective

Step 5: Eat and enjoy! So cute your kids will love it!

To see the full-recipe and check out more fun and creative recipes with Trish, visit:!  She’s amazing!


Blogger Laurali Star can also be found on The Damsel in the Attic and her blog.

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.